Microbiological quality and safety of dry-aged beef

A cross-sectional survey was undertaken in 15 Belgian dry-aged beef producing companies to study the microbiological load of loins during production and of the final product (dry-aged beef steaks). In each company, two loins (each in a different stage of the ripening process) were sampled and the temperature and relative humidity of the ripening chamber were measured. A lean meat and adipose tissue sample from the surface of each loin was analysed separately using conventional methods for the enumeration of different groups of bacteria, yeasts and moulds. The microbiological load of dry-aged beef after cutting was evaluated by analysing the surface (crust) and two meat cuts (steaks) from each of 15 loins originating from five dry-aged beef producing companies. The datasets are provided as csv files.本研究针对15家比利时干式熟成牛肉（dry-aged beef）生产企业开展横断面调查，旨在探究生产过程中牛腰肉（loin）以及最终产品——干式熟成牛排的微生物载荷水平。每家企业均采集两份处于不同熟成阶段的牛腰肉样本，并对其熟成室的温度与相对湿度进行测定。针对每份牛腰肉表面的瘦肉与脂肪组织样本，分别采用常规方法对不同类群的细菌、酵母菌及霉菌进行计数分析。 本研究同时评估了切割后干式熟成牛肉的微生物载荷：对来自5家干式熟成牛肉生产企业的15份牛腰肉，分别分析其熟成表层（crust）以及两份切割得到的牛排样本。 本数据集以逗号分隔值（CSV）文件格式提供。